1 00:00:01,199 --> 00:00:03,319 MAEVE O'MEARA: It's Greek week on The Chefs' Line... 2 00:00:03,520 --> 00:00:08,560 And tonight, we're creating a dessert using Greek yoghurt. 3 00:00:08,759 --> 00:00:10,359 Yoghurt works really well with this dish. 4 00:00:10,560 --> 00:00:12,240 Creamy, rich and decadent - 5 00:00:12,439 --> 00:00:16,679 we showcase how versatile this ingredient is 6 00:00:16,879 --> 00:00:19,920 with our most inventive dessert challenge yet. 7 00:00:20,120 --> 00:00:20,960 Yum! Nice? 8 00:00:21,160 --> 00:00:22,440 Yeah. Oh, good! 9 00:00:22,640 --> 00:00:26,039 Some of our best home cooks will be putting their culinary skills 10 00:00:26,239 --> 00:00:29,399 to the test against hatted Greek restaurant, Elyros. 11 00:00:29,600 --> 00:00:31,839 JARROD: Light, flavoursome, they're the keys. 12 00:00:32,039 --> 00:00:35,479 And tonight, our home cooks are up against the third stop 13 00:00:35,679 --> 00:00:38,439 in their Chefs' Line, sous-chef Hamish. 14 00:00:38,640 --> 00:00:40,039 Don't mess it up, though. Yes, chef! 15 00:00:40,240 --> 00:00:41,840 As the week progresses, 16 00:00:42,039 --> 00:00:44,799 the competition will escalate in difficulty 17 00:00:45,000 --> 00:00:46,840 from the apprentice, all the way... 18 00:00:47,039 --> 00:00:49,399 Come on, Jarrod! 19 00:00:49,600 --> 00:00:51,759 ..to the head chef. 20 00:00:51,960 --> 00:00:56,479 But whose Greek yoghurt dessert will win them the chance 21 00:00:56,679 --> 00:01:00,079 to reach the end of The Chefs' Line? 22 00:01:05,879 --> 00:01:09,640 Welcome back to Greek Week in The Chefs' Line kitchen! 23 00:01:09,840 --> 00:01:13,280 Tonight, you home cooks will be taking on the professional, 24 00:01:13,480 --> 00:01:15,079 making delicious desserts 25 00:01:15,280 --> 00:01:17,640 featuring Greek yoghurt! 26 00:01:20,680 --> 00:01:24,359 Just make sure it's a dessert fit for the gods. 27 00:01:24,560 --> 00:01:28,319 Head Chef Jarrod, restaurant Elyros, thanks for joining us again. 28 00:01:28,519 --> 00:01:29,799 Thanks for having us again. 29 00:01:30,000 --> 00:01:33,240 It's one win to the home cooks and one to the restaurant at the moment 30 00:01:33,439 --> 00:01:36,479 so who's next to take on our home cooks? 31 00:01:36,680 --> 00:01:38,759 Next will be sous-chef Hamish. 32 00:01:38,960 --> 00:01:41,079 Sous-chef Hamish, how are you feeling? 33 00:01:41,280 --> 00:01:43,079 It's definitely something that I know how to do 34 00:01:43,280 --> 00:01:45,079 and I have done it many times. 35 00:01:45,280 --> 00:01:47,079 Sous-chef Hamish, step up. 36 00:01:47,280 --> 00:01:49,599 Thank you. Good luck tonight. 37 00:01:49,799 --> 00:01:52,039 Chefs' Line, please take your seats. 38 00:01:53,359 --> 00:01:57,400 Yanni and Maria, tonight will decide which one of you will go on tomorrow 39 00:01:57,599 --> 00:01:59,400 to take on head chef Jarrod. 40 00:01:59,599 --> 00:02:02,359 Tonight's blind judge will be Melissa. 41 00:02:02,560 --> 00:02:04,239 You won't know who cooked what. 42 00:02:04,439 --> 00:02:06,840 Get out the back and get your tastebuds warmed up. 43 00:02:07,040 --> 00:02:09,080 Well, I love yoghurt on my breakfast 44 00:02:09,280 --> 00:02:12,560 but I'm very excited to have it on my dessert tonight, 45 00:02:12,759 --> 00:02:15,000 so best of luck! 46 00:02:15,199 --> 00:02:19,879 Sous-chef Hamish, home cooks, you have 45 minutes 47 00:02:20,079 --> 00:02:22,840 to serve up your best yoghurt dessert. 48 00:02:23,039 --> 00:02:24,520 Let's cook! 49 00:02:36,960 --> 00:02:41,159 Yoghurt is probably one of the most common ingredients in Greece. 50 00:02:41,360 --> 00:02:44,680 I mean, besides fetta, you know, and lemon. 51 00:02:44,879 --> 00:02:47,840 But, you know, yoghurt can be used in anything. 52 00:02:48,039 --> 00:02:49,360 You can use sweet or savoury, 53 00:02:49,560 --> 00:02:51,759 breakfast, lunch, dinner, and dessert. 54 00:02:51,960 --> 00:02:54,639 They could really make anything, to be quite honest. 55 00:02:54,840 --> 00:02:56,560 You want to taste whatever yoghurt is in there, 56 00:02:56,759 --> 00:02:58,840 not overpowered by everything that it's going to go with. 57 00:02:59,079 --> 00:03:01,639 That's right. To be the star of this show. Exactly. 58 00:03:04,919 --> 00:03:07,800 Hello, I'm Maria, I come from Victoria. 59 00:03:08,000 --> 00:03:11,159 I enjoy cooking Greek food because it takes me back 60 00:03:11,360 --> 00:03:13,719 to the times when I used to watch my grandmother cook. 61 00:03:13,919 --> 00:03:17,280 So tonight, I'm doing my twist on Yoghurt Baklava. 62 00:03:18,439 --> 00:03:20,680 I'm hoping that the result will be like a cheesecake, 63 00:03:20,879 --> 00:03:23,199 using the yoghurt instead of cheese. 64 00:03:23,400 --> 00:03:25,000 I have made this quite a bit 65 00:03:25,199 --> 00:03:28,159 and I've found it works so let's hope it does today. 66 00:03:28,360 --> 00:03:29,879 The reason I like Greek cooking 67 00:03:30,079 --> 00:03:31,920 is it tends to bring all the family together, 68 00:03:32,120 --> 00:03:33,960 it's always a traditional thing. 69 00:03:37,120 --> 00:03:40,319 In my baklava yoghurt dessert, the main thing is the nut filling. 70 00:03:40,520 --> 00:03:43,360 I crush equal amounts of almonds and walnuts. 71 00:03:44,479 --> 00:03:50,960 I add to that a combination of cinnamon, nutmeg, cloves and sugar. 72 00:03:53,120 --> 00:03:55,960 Then the layers of filo pastry. 73 00:03:58,759 --> 00:04:01,520 Put the layers of the pastry on the bottom, 74 00:04:01,719 --> 00:04:05,319 buttered each sheet in between, sprinkled the nuts over the top. 75 00:04:06,759 --> 00:04:10,159 I'm aiming to have a combination of creaminess 76 00:04:10,360 --> 00:04:15,000 with the crispiness of the nuts and the pastry sheets 77 00:04:15,199 --> 00:04:17,360 and that will create a little bit of contrast 78 00:04:17,560 --> 00:04:18,839 and especially when you bite 79 00:04:19,040 --> 00:04:20,720 in the mouth, it has that lovely crunch. 80 00:04:28,000 --> 00:04:31,120 My name's Yanni, I'm 35, I'm from Adelaide. 81 00:04:31,319 --> 00:04:33,399 I'm making grandma's Kreme Kataifi 82 00:04:33,600 --> 00:04:35,560 and I am incorporating the yoghurt with cream. 83 00:04:35,759 --> 00:04:37,399 The yoghurt works really well with this dish. 84 00:04:37,600 --> 00:04:40,560 I learned everything that I know about Greek cooking 85 00:04:40,759 --> 00:04:43,600 from my mother and my grandmother. 86 00:04:43,800 --> 00:04:45,680 So this is one of grandma's recipes 87 00:04:45,879 --> 00:04:48,040 but I learnt how to cook this from Mum. 88 00:04:49,120 --> 00:04:50,480 Start on the semolina custard, 89 00:04:50,680 --> 00:04:52,439 just coarse semolina for a bit of texture, 90 00:04:52,639 --> 00:04:56,720 milk, caster sugar, reduce that down until it's thick. 91 00:04:56,920 --> 00:05:01,399 So the Kreme Kataifi starts off with a shredded filo pastry base 92 00:05:01,600 --> 00:05:05,120 baked with pistachios, then a layer of semolina custard. 93 00:05:05,319 --> 00:05:09,279 The trickiest element to this one is getting that set in time. 94 00:05:09,480 --> 00:05:11,399 So I've got the semolina custard going. 95 00:05:11,600 --> 00:05:14,040 That will need to thicken and reduce down. 96 00:05:14,240 --> 00:05:16,079 I cook this a lot, this is a go-to dish 97 00:05:16,279 --> 00:05:18,800 that if I want friends to enjoy a nice dessert, 98 00:05:19,000 --> 00:05:20,439 this is definitely the one. 99 00:05:26,639 --> 00:05:28,519 MAEVE O'MEARA: It's one win each for our home cooks 100 00:05:28,720 --> 00:05:31,000 and hatted restaurant Elyros, 101 00:05:31,199 --> 00:05:36,720 so now it's up to sous-chef Hamish to create a dish to break the tie. 102 00:05:36,920 --> 00:05:41,199 So tonight, I'm making Risogalo with Baklava Crumble and Sheep's Yoghurt. 103 00:05:41,399 --> 00:05:44,519 So hopefully what we're going for is creamy risogalo, 104 00:05:44,720 --> 00:05:46,120 which is like a rice pudding, 105 00:05:46,319 --> 00:05:50,319 with apple jam and then we're going for the crunchiness of the nuts, 106 00:05:50,519 --> 00:05:52,840 basically, just to give it that little bit of crunch. 107 00:05:54,759 --> 00:05:56,319 That crumble will take no time. 108 00:05:56,519 --> 00:05:58,680 I think Hamish should do quite well with this one. 109 00:05:58,879 --> 00:06:01,040 It's definitely one that we do in the restaurant. 110 00:06:01,240 --> 00:06:03,519 It's well within his reach. 111 00:06:04,600 --> 00:06:07,319 Risogalo is pretty much just a cooked rice pudding 112 00:06:07,519 --> 00:06:12,399 and we're kind of giving the risogalo a bit of a turbo charge 113 00:06:12,600 --> 00:06:14,360 so I'm going to parboil it 114 00:06:14,560 --> 00:06:18,279 and really get that rice almost tender but not fully cooked 115 00:06:18,480 --> 00:06:22,480 and then I'm going to strain it and then add the milk. 116 00:06:22,680 --> 00:06:26,079 My only concern is not really getting my rice cooked in time, 117 00:06:26,279 --> 00:06:28,319 which would be a little bit of a disaster. 118 00:06:30,319 --> 00:06:31,959 So while my rice is cooking, 119 00:06:32,159 --> 00:06:35,079 I'm going to move on to making my apple jam. 120 00:06:35,279 --> 00:06:38,879 First thing I'm going to do is get my brown sugar and my apple juice 121 00:06:39,079 --> 00:06:42,920 to come to the boil so that it gets a little bit thick and caramel-y, 122 00:06:43,120 --> 00:06:45,319 and then I'm going to add my apples. 123 00:06:45,519 --> 00:06:47,519 My apple jam's going to reduce down 124 00:06:47,720 --> 00:06:51,159 and just be really soft and caramel-y and apple-y, 125 00:06:51,360 --> 00:06:53,680 kind of like a candied or toffee apple. 126 00:07:00,040 --> 00:07:02,839 MARIA: I had my baklava in the oven quite quickly 127 00:07:03,040 --> 00:07:06,240 and I'm extremely confident in the dessert tonight. 128 00:07:06,439 --> 00:07:08,199 I think it's quite unique and unusual. 129 00:07:08,399 --> 00:07:11,759 So how's your yoghurt version of baklava? 130 00:07:11,959 --> 00:07:14,040 Well, my baklava's in the oven already and... 131 00:07:14,240 --> 00:07:17,879 Oh, wow! You are ahead. Oh, OK. I am flying. I am flying today. 132 00:07:18,079 --> 00:07:22,240 I was in the zone today. Yeah, I was on fire. (LAUGHS) 133 00:07:22,439 --> 00:07:23,720 I have to... Yeah. 134 00:07:23,959 --> 00:07:26,639 ..'cause I've got to chill it down. OK. So you've got your baklava... Yep. 135 00:07:26,839 --> 00:07:28,800 You're probably making your syrup now to soak it? 136 00:07:29,000 --> 00:07:30,279 I am going to make my syrup now. OK. 137 00:07:30,519 --> 00:07:34,399 So to make it nice and melt-in-the-mouth, it has to have the syrup. 138 00:07:34,600 --> 00:07:37,680 Now, the syrup is sugar, water, with a stick of cinnamon, 139 00:07:37,879 --> 00:07:40,720 cloves and lemon peel. 140 00:07:45,639 --> 00:07:47,560 The baklava, it's golden, 141 00:07:47,759 --> 00:07:50,759 take it out and spread the syrup over the top. 142 00:07:52,360 --> 00:07:55,040 Once you pour the syrup over it has to cool down. 143 00:08:02,319 --> 00:08:04,120 Tonight, I'm making a Kreme Kataifi, 144 00:08:04,319 --> 00:08:06,519 it's another one of grandma's recipes. 145 00:08:06,720 --> 00:08:08,160 My semolina's thickening, 146 00:08:08,360 --> 00:08:11,600 I've just got the melted butter on to pour over the kataifi noodles. 147 00:08:11,839 --> 00:08:15,079 Kataifi maybe isn't something that a lot of people have come across in a dessert. 148 00:08:15,279 --> 00:08:16,560 It's just shredded filo. 149 00:08:16,759 --> 00:08:19,279 Oh, kataifi pastry. One of my faves. Yep, yep. 150 00:08:19,480 --> 00:08:20,319 Oh, great. 151 00:08:20,519 --> 00:08:22,680 How are you incorporating this into the dessert? 152 00:08:22,879 --> 00:08:25,000 So this forms the base of the dessert, 153 00:08:25,199 --> 00:08:26,560 it's crisped up in the oven... 154 00:08:26,759 --> 00:08:27,800 Yum. 155 00:08:28,000 --> 00:08:30,639 And then that semolina filling, which is thickening on the stove, 156 00:08:30,839 --> 00:08:32,799 that goes on and then whipped yoghurt on top, 157 00:08:33,000 --> 00:08:34,799 which normally is just cream. Ooh! 158 00:08:35,000 --> 00:08:36,279 I mean, there's only 45 minutes, 159 00:08:36,480 --> 00:08:37,759 how are you going to get it set in time? 160 00:08:37,960 --> 00:08:39,679 'Cause don't you have to cut it and everything? 161 00:08:39,879 --> 00:08:41,480 I'm going to blast chill it. 162 00:08:41,720 --> 00:08:44,440 Well, you know what, I really admire your ambitions. Thanks. 163 00:08:44,679 --> 00:08:48,240 Good luck and I think, you know, 45 minutes is tight. It is. 164 00:08:48,480 --> 00:08:51,120 But you will get it done, I think so. I hope so. 165 00:08:53,759 --> 00:08:57,960 Crush these pistachios, which will go on the noodles, 166 00:08:58,159 --> 00:09:00,360 and this is kind of the Greek element, 167 00:09:00,559 --> 00:09:02,600 where we put nuts in the kreme kataifi. 168 00:09:02,799 --> 00:09:06,120 Melted butter goes over the top and into the oven to bake 169 00:09:06,320 --> 00:09:08,639 until it's all crispy and golden brown. 170 00:09:10,919 --> 00:09:13,080 Look, Yanni's doing a recipe of his grandma's. 171 00:09:13,279 --> 00:09:14,759 There's quite a lot to do. 172 00:09:14,960 --> 00:09:19,480 I guess the hard bit there is making sure that the custard is set in time 173 00:09:19,679 --> 00:09:22,840 for it to slice, but very ambitious, I think he can get it done. 174 00:09:26,480 --> 00:09:29,360 MAEVE O'MEARA: It's Greek week in The Chefs' Line kitchen 175 00:09:29,559 --> 00:09:31,600 and it's a cook-off between our home cooks 176 00:09:31,799 --> 00:09:34,759 and sous-chef Hamish from restaurant Elyros. 177 00:09:34,960 --> 00:09:37,919 Just over 20 minutes to go, OK? Right, thanks. 178 00:09:38,120 --> 00:09:39,799 They're all attempting to create 179 00:09:40,000 --> 00:09:42,559 a delicious Greek dessert featuring yoghurt, 180 00:09:42,759 --> 00:09:46,120 and they'll need to impress blind tasting judge Melissa, 181 00:09:46,320 --> 00:09:49,720 who will decide which dish wins best plate on the pass. 182 00:09:49,960 --> 00:09:54,399 With this challenge, it's very, very open to interpretation and creativity. 183 00:09:54,600 --> 00:09:56,799 Greek yoghurt itself has fantastic properties. 184 00:09:57,000 --> 00:09:58,360 It's really thick and creamy. 185 00:09:58,559 --> 00:10:02,039 I'd really like to see it celebrated in the dessert 186 00:10:02,240 --> 00:10:03,919 and it doesn't matter what the dessert is 187 00:10:04,120 --> 00:10:07,679 as long as it's really pronounced that Greek yoghurt is the star. 188 00:10:10,320 --> 00:10:16,559 So tonight, I'm making Risogalo with Baklava Crumb and Sheep Yoghurt. 189 00:10:18,440 --> 00:10:20,240 So the yoghurt's the star of this dish. 190 00:10:20,480 --> 00:10:23,120 What we're going to do is we're going to add a little bit of whipped cream. 191 00:10:23,360 --> 00:10:27,159 So we use sheep's milk yoghurt because it's sharper so it cuts through. 192 00:10:27,360 --> 00:10:29,480 There's a lot of cream, sweet, 193 00:10:29,679 --> 00:10:32,720 so instead of an acid we're using the sharp of the sheep's yoghurt, 194 00:10:32,919 --> 00:10:34,200 cuts through it. 195 00:10:34,399 --> 00:10:35,360 Cream, Hame. 196 00:10:35,559 --> 00:10:38,279 Jarrod's having a bit of a hard time watching me whip the cream, 197 00:10:38,480 --> 00:10:40,159 probably because multi-tasking 198 00:10:40,360 --> 00:10:42,799 sometimes you can accidentally forget things 199 00:10:43,000 --> 00:10:44,360 but that's not going to happen. 200 00:10:44,559 --> 00:10:47,559 He's telling me to watch the cream because sometimes if... 201 00:10:47,759 --> 00:10:49,320 You've got the boss over your shoulder here. 202 00:10:49,519 --> 00:10:51,720 If you over-whip the cream... That's a bit rude, isn't it? 203 00:10:51,919 --> 00:10:53,279 It is! (LAUGHS) 204 00:10:53,480 --> 00:10:56,559 He's not missing a trick over there that's for sure. 205 00:10:56,759 --> 00:10:58,279 So what are you making here? 206 00:10:58,480 --> 00:11:01,879 Risogalo, rice pudding, apple jam, and a little baklava crumb. 207 00:11:02,080 --> 00:11:03,559 So what sort of yoghurt are we using here? 208 00:11:03,759 --> 00:11:04,559 Sheep's yoghurt. 209 00:11:04,759 --> 00:11:07,120 Oh, so it's nice and sharp, it will just bite through everything. 210 00:11:07,320 --> 00:11:09,679 Nice, sharp, yeah, cuts through the sweetness and the richness. 211 00:11:09,919 --> 00:11:12,639 Nice. Lots of personality in Greek food though, isn't there? Definitely. 212 00:11:12,879 --> 00:11:14,679 Yeah. Definitely a lot of personality, the Greeks. 213 00:11:14,879 --> 00:11:16,799 And the food, yeah. It's big bold flavours. Yeah. 214 00:11:21,159 --> 00:11:24,559 MARIA: Tonight, I'm making Yoghurt Baklava Dessert. 215 00:11:24,759 --> 00:11:27,480 When I took it out of the freezer and put it on my bench 216 00:11:27,720 --> 00:11:30,639 I looked at it and I was thinking, "Oh, this is lacking, it needs something," 217 00:11:30,840 --> 00:11:34,720 so I came up with an idea of making some toffee... 218 00:11:34,919 --> 00:11:38,039 ..which was basically sugar on a pan until it melted 219 00:11:38,240 --> 00:11:39,559 with a few drops of lemon juice, 220 00:11:39,759 --> 00:11:42,000 and I spread that on a piece of silicone paper 221 00:11:42,200 --> 00:11:45,799 and spread a little bit more of the leftover nut filling that I had, 222 00:11:46,000 --> 00:11:47,879 spread it out and put it immediately into the fridge 223 00:11:48,080 --> 00:11:50,519 so that it would chill and make a lovely toffee crust. 224 00:11:54,440 --> 00:11:58,480 I'm now starting to put the yoghurt element into the baklava dish. 225 00:11:58,679 --> 00:12:02,279 I presented it in a round shape so it had to be put in a tube 226 00:12:02,480 --> 00:12:03,960 and in between those layers, 227 00:12:04,159 --> 00:12:07,639 I put some yoghurt and you stack that until it comes to the top, 228 00:12:07,840 --> 00:12:10,320 until it becomes quite high when it's finished. 229 00:12:12,320 --> 00:12:13,960 Once it was all stacked up and finished, 230 00:12:14,159 --> 00:12:16,039 I had to put it back into the blast chiller, 231 00:12:16,240 --> 00:12:18,320 because it was essential for that yoghurt to set 232 00:12:18,519 --> 00:12:21,360 and be nice and firm so that it would cut nice and easily. 233 00:12:27,480 --> 00:12:29,840 YANNI: So tonight I'm making a Kreme Kataifi. 234 00:12:30,039 --> 00:12:33,879 So this is the whipped yoghurt, half yoghurt, half cream, 235 00:12:34,080 --> 00:12:36,000 a little bit of honey and vanilla bean extract 236 00:12:36,200 --> 00:12:37,799 just to sweeten the yoghurt. 237 00:12:38,000 --> 00:12:39,559 It's really nice. 238 00:12:39,759 --> 00:12:42,240 So normally I would just make the kreme kataifi with whipped cream, 239 00:12:42,440 --> 00:12:45,200 trying to incorporate the yoghurt within that cream. 240 00:12:45,399 --> 00:12:47,120 It's something that's really nice on desserts 241 00:12:47,320 --> 00:12:48,919 and it balances the heaviness of the cream 242 00:12:49,120 --> 00:12:50,720 if you want a more lighter and tangy flavour. 243 00:12:50,919 --> 00:12:52,200 How are you doing, Yanni? 244 00:12:52,399 --> 00:12:55,960 Got my semolina filling cooling, my whipped yoghurt is done. 245 00:12:56,159 --> 00:12:57,639 Looking forward to it. Thanks. 246 00:12:57,840 --> 00:13:00,080 It's one that I know, so... Oh, OK. 247 00:13:00,279 --> 00:13:01,639 ..I'm looking forward to your version. 248 00:13:01,840 --> 00:13:04,279 Cool, OK, I hope you like it. Good luck! 249 00:13:13,039 --> 00:13:15,600 My semolina custard thickened quickly, 250 00:13:15,799 --> 00:13:20,840 so I get that onto the kataifi once they're crispy and golden. 251 00:13:21,039 --> 00:13:24,159 Hopefully when this is served up to Melissa it's got the flavour, 252 00:13:24,360 --> 00:13:26,960 it's got the sweetness that it needs from the syrup and the vanilla 253 00:13:27,159 --> 00:13:28,480 and the semolina custard. 254 00:13:28,679 --> 00:13:31,279 There should be clearly defined layers of the custard, 255 00:13:31,480 --> 00:13:34,759 the kataifi noodle and the whipped yoghurt cream. 256 00:13:34,960 --> 00:13:37,120 So I've just got to get this in the blast chiller. 257 00:13:37,320 --> 00:13:40,039 I think I've got ten minutes and I think I need ten minutes, 258 00:13:40,240 --> 00:13:44,639 so, hopefully it sets in time. 259 00:13:46,840 --> 00:13:50,399 HAMISH: So risogalo normally they'd probably serve it warm, 260 00:13:50,600 --> 00:13:52,759 but today we're going to serve it cold. 261 00:13:52,960 --> 00:13:55,720 It's a push to cook the rice and cool it in 45 262 00:13:55,919 --> 00:13:58,320 so we're just going to add a bit of cream to it 263 00:13:58,519 --> 00:14:00,799 and then I'm going to pop it in the blast chiller 264 00:14:01,000 --> 00:14:02,279 and then we're pretty much ready. 265 00:14:02,480 --> 00:14:05,519 All my other components are done. I've got my baklava crumb. 266 00:14:05,720 --> 00:14:07,840 I've got my apple jam, which needs to be chilled as well. 267 00:14:08,039 --> 00:14:10,720 So now that my risogalo has come together, 268 00:14:10,919 --> 00:14:15,080 it's the right consistency, I'm going to take it out of the pot, 269 00:14:15,279 --> 00:14:19,919 lay it out on a tray, nice and flat, and put it in the blast chiller. 270 00:14:20,120 --> 00:14:23,480 There's five minutes to go. Let's start plating up! 271 00:14:33,039 --> 00:14:34,519 MARIA: Once I had all the elements 272 00:14:34,720 --> 00:14:36,200 and I'd taken it out of the blast chiller, 273 00:14:36,440 --> 00:14:39,879 I stacked it on the plate and I was quite happy with the consistency of it all. 274 00:14:40,080 --> 00:14:42,399 YANNI: Maria, that looks unreal. Oh, thank you. 275 00:14:42,600 --> 00:14:45,399 That looks amazing. That's kind of you, thank you. 276 00:14:45,600 --> 00:14:49,240 And cut my praline into shards and put a couple of shards 277 00:14:49,440 --> 00:14:52,799 just on the top to make it look a little bit more impressive. 278 00:14:54,559 --> 00:14:56,919 Right now, my risogalo is pretty much cool, 279 00:14:57,120 --> 00:14:59,120 now I'm just going to add my yoghurt slowly. 280 00:14:59,320 --> 00:15:02,840 This challenge tonight's about showcasing yoghurt 281 00:15:03,039 --> 00:15:07,879 so I'm going to use the rice mixture to transport the yoghurt 282 00:15:08,080 --> 00:15:10,240 and to help the yoghurt shine. 283 00:15:12,159 --> 00:15:13,960 So to plate my risogalo, 284 00:15:14,159 --> 00:15:19,679 I'm going to layer it with the jam and then finish it with the crumb. 285 00:15:23,960 --> 00:15:27,759 I wasn't confident the kreme kataifi was set but I brought it out anyway. 286 00:15:27,960 --> 00:15:32,759 Oh, no, this is not going to be... Oh, no way, nope. 287 00:15:32,960 --> 00:15:36,600 I lifted a slice and sure enough it was sort of going everywhere. 288 00:15:36,799 --> 00:15:38,879 Yeah, maybe you want to serve it in a bowl? 289 00:15:39,080 --> 00:15:40,759 Dan was right there as it was happening. 290 00:15:40,960 --> 00:15:44,159 Scoop it with a spoon and just sort of keep it round. 291 00:15:44,360 --> 00:15:46,679 Suggested spooning it out instead, 292 00:15:46,879 --> 00:15:49,480 covering it with the pistachios and the pomegranate 293 00:15:49,679 --> 00:15:52,480 so that it would disguise the fact that it was meant to be layered. 294 00:15:56,639 --> 00:15:59,200 Yeah, nice one. Good job, mate. 295 00:15:59,399 --> 00:16:01,399 (APPLAUSE) 296 00:16:03,519 --> 00:16:05,960 Definitely happy with the way it came out. 297 00:16:06,159 --> 00:16:08,039 All of the elements happened the way I wanted them to. 298 00:16:08,240 --> 00:16:10,679 Sweetness is there. Hopefully, Melissa loves it. 299 00:16:11,759 --> 00:16:13,720 (APPLAUSE) Onya, Maria! 300 00:16:16,639 --> 00:16:18,440 MARIA: I'm very happy with the flavours. 301 00:16:18,639 --> 00:16:21,039 The final dish could possibly have been a little bit firmer, 302 00:16:21,240 --> 00:16:22,720 but I think it'll still be OK. 303 00:16:22,919 --> 00:16:24,480 Alright, keep pushing, nice one. Yes. 304 00:16:24,679 --> 00:16:26,639 Well done! Whoo! Everybody... (APPLAUSE) 305 00:16:27,879 --> 00:16:29,759 Well done, Yanni! Well done. 306 00:16:29,960 --> 00:16:31,600 YANNI: I think it should taste good. 307 00:16:31,799 --> 00:16:34,399 Hopefully Melissa can look past the fact that it didn't set. 308 00:16:34,600 --> 00:16:36,080 She might think that's the way I serve it, 309 00:16:36,279 --> 00:16:40,080 so hopefully there's something in there that wows her. 310 00:16:40,279 --> 00:16:42,759 So, clearly you're happy with the dish? 311 00:16:42,960 --> 00:16:45,360 Yeah, it's good, it's creamy, it's sweet, it's apple-y. 312 00:16:45,559 --> 00:16:47,519 Is the rice cooked? Rice is cooked. 313 00:16:57,799 --> 00:17:01,759 MAEVE O'MEARA: Our home cooks and Elyros' sous-chef Hamish have created 314 00:17:01,960 --> 00:17:05,640 three original Greek yoghurt desserts, 315 00:17:05,839 --> 00:17:10,759 but which one will impress blind tasting judge Melissa the most? 316 00:17:10,960 --> 00:17:13,160 Welcome back, Melissa. Thank you. 317 00:17:13,359 --> 00:17:16,440 You've got three different Greek yoghurt desserts up on the pass. 318 00:17:16,640 --> 00:17:19,759 One's from our restaurant and two from our home cooks. 319 00:17:19,960 --> 00:17:21,759 OK, where do you want to start? 320 00:17:21,960 --> 00:17:23,839 Well, I think this one looks incredibly interesting 321 00:17:24,039 --> 00:17:25,640 so let's start there. 322 00:17:25,839 --> 00:17:28,079 This is Kreme Kataifi. 323 00:17:29,359 --> 00:17:30,240 Ooh... OK. 324 00:17:30,440 --> 00:17:34,880 Well, I love kataifi pastry for its crunchy, shredded filo goodness. 325 00:17:36,079 --> 00:17:37,519 And then what's this? 326 00:17:37,720 --> 00:17:39,799 So that is a semolina custard. 327 00:17:40,039 --> 00:17:44,400 This is like a deconstructed semolina custard tart. Yeah, you could say that. 328 00:17:55,200 --> 00:17:57,720 What's really delicious about this dessert is you have 329 00:17:57,920 --> 00:18:00,319 these layers of flavour and texture. 330 00:18:00,519 --> 00:18:02,559 That yoghurt over the top, it's spiced. 331 00:18:02,759 --> 00:18:04,119 It's beautifully balanced. 332 00:18:04,319 --> 00:18:06,880 It's not too sweet and then you have this kataifi pastry underneath, 333 00:18:07,079 --> 00:18:12,279 it's really buttery, it's really quite rich and a little biscuit-y. 334 00:18:12,480 --> 00:18:15,880 And with the pops of pistachio and pomegranate on top 335 00:18:16,079 --> 00:18:20,079 that provide a bit of crunch and a bit of brightness and acidity, 336 00:18:20,279 --> 00:18:23,160 this is a really lovely dessert, very pleasing to eat. 337 00:18:23,359 --> 00:18:24,960 Melissa one down, where to next? 338 00:18:25,160 --> 00:18:27,039 Well, I really love a good rice pudding, 339 00:18:27,240 --> 00:18:28,559 I think this might have my name on it. 340 00:18:28,759 --> 00:18:30,759 In fact, I think it does! Yeah, it does. 341 00:18:32,400 --> 00:18:38,920 Melissa, this is Risogalo with Baklava Crumble and Sheep's Yoghurt. 342 00:18:39,119 --> 00:18:40,400 Look at all the texture. 343 00:18:40,599 --> 00:18:42,799 I mean, I love a dessert where you can see the flavour 344 00:18:43,000 --> 00:18:46,640 and I can see pistachios and some stewed fruit. 345 00:18:51,519 --> 00:18:52,680 Mmm! 346 00:18:52,880 --> 00:18:56,039 That caramel looks like perfection. 347 00:19:00,960 --> 00:19:05,880 This sweet tartness from the apples, obviously that beautiful caramel, 348 00:19:06,079 --> 00:19:09,400 which is just beautifully executed, really silky, 349 00:19:09,599 --> 00:19:14,680 the crunch from the nuts, the rice - super tender, perfectly cooked. 350 00:19:14,880 --> 00:19:19,160 What I like about the way the yoghurt is used here is the texture 351 00:19:19,359 --> 00:19:21,799 is really luxurious and it's really lifted this 352 00:19:22,000 --> 00:19:27,079 from being a classic risogalo to being a lot more lux. 353 00:19:27,279 --> 00:19:28,559 I quite like that. 354 00:19:28,759 --> 00:19:31,000 This is not your average giagia's rice pudding. 355 00:19:31,200 --> 00:19:32,279 Yum! 356 00:19:32,519 --> 00:19:35,400 Well, there's one left, Melissa, hope you're still in the mood for yoghurt. 357 00:19:35,599 --> 00:19:37,240 Always! 358 00:19:37,440 --> 00:19:40,720 This is simply Yoghurt Baklava. 359 00:19:40,920 --> 00:19:42,039 Wow! 360 00:19:42,240 --> 00:19:44,680 Look at the plating, I mean, this is absolutely gorgeous. 361 00:19:44,880 --> 00:19:50,039 I am very, very impressed and with that, I'm going to destroy it! 362 00:19:52,799 --> 00:19:56,240 The Greeks are known for some incredible feats of architecture. 363 00:19:56,440 --> 00:19:58,400 This just might be one of them. 364 00:20:02,400 --> 00:20:04,680 This certainly screams yoghurt. 365 00:20:04,880 --> 00:20:07,640 It has that really beautiful sourness to it 366 00:20:07,839 --> 00:20:11,839 and I think at the heart of it, the yoghurt really does speak loudly 367 00:20:12,039 --> 00:20:14,480 in a very Greek accent and I love that. 368 00:20:14,720 --> 00:20:18,599 Full points for presentation, lots and lots of beautiful layers. That's what I said! 369 00:20:21,359 --> 00:20:25,920 Second bite, I'm not sure if this is intentional but a lot of clove. 370 00:20:26,119 --> 00:20:28,839 You know, it's a wonderful addition to a sweet dessert 371 00:20:29,039 --> 00:20:31,160 but it does need to be very carefully balanced. 372 00:20:31,359 --> 00:20:32,880 Oh. 373 00:20:33,079 --> 00:20:35,400 So overall, I mean, gosh, it looks absolutely gorgeous. 374 00:20:35,640 --> 00:20:39,319 Unfortunately, I think that the balance needed a little bit more work, 375 00:20:39,519 --> 00:20:41,319 otherwise a fantastic effort. 376 00:20:41,519 --> 00:20:43,480 You know what, I'm having a really good night here. 377 00:20:43,680 --> 00:20:45,680 (CHUCKLES) 378 00:20:50,799 --> 00:20:53,559 MAEVE O'MEARA: It's Greek week in The Chefs' Line kitchen. 379 00:20:53,759 --> 00:20:57,839 Sous-chef Hamish from Elyros and our home cooks have created 380 00:20:58,039 --> 00:21:02,000 three impressive Greek yoghurt desserts. 381 00:21:02,200 --> 00:21:04,920 Now it's time for blind tasting judge Melissa 382 00:21:05,119 --> 00:21:08,319 to reveal which dish is tonight's winner. 383 00:21:08,519 --> 00:21:13,519 Tonight, we asked you to deliver your best dessert featuring yoghurt 384 00:21:13,720 --> 00:21:16,599 and that's exactly what we got on the pass tonight, 385 00:21:16,799 --> 00:21:19,559 so nice job, congratulations. 386 00:21:22,720 --> 00:21:25,880 Sous-chef Hamish, you happy with your dessert tonight? 387 00:21:26,079 --> 00:21:28,160 Oh, yeah, definitely it all came out the way I wanted it to, 388 00:21:28,359 --> 00:21:30,480 so hopefully we come back with a win 389 00:21:30,680 --> 00:21:32,480 but either way, it was still good fun. 390 00:21:32,680 --> 00:21:34,519 Home cooks, how did both of you go tonight? 391 00:21:34,720 --> 00:21:37,079 Yeah, it was always fun. I was fired up tonight. 392 00:21:37,279 --> 00:21:38,720 Oh, OK! 393 00:21:40,359 --> 00:21:43,440 Well, Melissa, time to make a choice. 394 00:21:43,680 --> 00:21:48,720 All three of you tonight displayed a wonderful knowledge of Greek cuisine 395 00:21:48,920 --> 00:21:52,759 but my favourite dessert and the best plate on the pass tonight is... 396 00:22:00,319 --> 00:22:04,640 My favourite dessert and the best plate on the pass tonight is... 397 00:22:09,680 --> 00:22:11,799 ..the Risogalo. Hey. 398 00:22:12,000 --> 00:22:13,440 Hey! Hamish. 399 00:22:16,880 --> 00:22:19,799 Well done, Hamish. How do you feel? Uh, yeah, good now. 400 00:22:20,000 --> 00:22:21,039 (LAUGHTER) 401 00:22:21,240 --> 00:22:24,039 Look, I absolutely loved this dessert. 402 00:22:24,240 --> 00:22:28,759 I think that it was a modern take on two very classic Greek desserts. 403 00:22:28,960 --> 00:22:31,960 Really, really great balance, so well done. 404 00:22:32,160 --> 00:22:33,960 Thank you. Good work, bud. 405 00:22:36,759 --> 00:22:42,680 Now, which sweet treat didn't quite sing like the other two? 406 00:22:42,880 --> 00:22:45,559 The plate that didn't quite live up to my expectations is... 407 00:22:50,400 --> 00:22:52,519 ..the Yoghurt Baklava. Whose is this? 408 00:22:52,720 --> 00:22:55,119 It's mine. Oh, Maria, I'm sorry. 409 00:22:55,319 --> 00:22:56,359 It's OK. 410 00:22:56,559 --> 00:22:59,160 You had all of the flavour and texture of a baklava 411 00:22:59,359 --> 00:23:01,559 and I loved the texture of the yoghurt. 412 00:23:01,759 --> 00:23:03,039 The only thing I would have to say, 413 00:23:03,240 --> 00:23:05,519 it was just a little bit lost in that clove flavour, 414 00:23:05,720 --> 00:23:11,160 but the presentation was incredible and the fact that you achieved that 415 00:23:11,359 --> 00:23:14,759 in 45 minutes blew me out of the water so well done. 416 00:23:14,960 --> 00:23:16,839 Thank you, thank you very much. 417 00:23:20,039 --> 00:23:23,160 Maria, have you enjoyed putting your home recipes to the test this week? 418 00:23:23,359 --> 00:23:26,200 I've absolutely loved it. It's been a wonderful experience. 419 00:23:26,400 --> 00:23:28,400 I guess I can tick that one off the bucket list! 420 00:23:28,599 --> 00:23:30,039 (LAUGHTER) 421 00:23:31,359 --> 00:23:34,319 Yanni, so this means this came from you. 422 00:23:34,519 --> 00:23:36,319 Yeah, it did. Well done. 423 00:23:36,519 --> 00:23:38,480 The flavours were fantastic. 424 00:23:38,680 --> 00:23:41,799 The kataifi, I normally see it very textural and crunchy, 425 00:23:42,000 --> 00:23:44,279 and to have it as the base, brave move. 426 00:23:44,480 --> 00:23:45,880 Thanks. 427 00:23:46,079 --> 00:23:50,039 Yanni, you are the last home cook standing, 428 00:23:50,240 --> 00:23:53,000 so that means tomorrow night, you are going to face off 429 00:23:53,200 --> 00:23:57,440 against the head chef of Elyros restaurant, head chef Jarrod. 430 00:23:57,640 --> 00:23:59,160 Congratulations! 431 00:24:02,119 --> 00:24:04,279 Now everyone get up here and taste some desserts! 432 00:24:06,799 --> 00:24:08,240 Alright! Good on you. 433 00:24:08,440 --> 00:24:10,480 It tasted so... I'm pumped. 434 00:24:10,680 --> 00:24:16,240 Yanni, the flavours were delicious, like really, really delicious. 435 00:24:16,440 --> 00:24:18,000 That's nice to hear, thanks. 436 00:24:18,200 --> 00:24:21,039 MAEVE O'MEARA: Next time on The Chefs' Line, 437 00:24:21,240 --> 00:24:22,960 it's the final cook-off in the kitchen 438 00:24:23,160 --> 00:24:25,519 in a Greek seafood head-to-head. 439 00:24:25,720 --> 00:24:28,480 Definitely want the flavour of the barra to come through. 440 00:24:28,680 --> 00:24:33,799 But who will win Greek week, head chef Jarrod or home cook Yanni? 441 00:24:34,039 --> 00:24:36,480 I can smell it from here. It smells delicious. Thanks! 442 00:24:36,680 --> 00:24:38,680 Doesn't smell that good, though.